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Da Hong Gu Kua Ya • New Style Fusion Cuisine • Huang Su Li (Huang Yu Lu Branch)

北京菜 · ⭐ 4.7

No. 11, West Ring South Road

Dishes

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  Beijing-style Stir-fried Shrimp

  Jingyun oil-blasted shrimp features fresh river shrimp with scallions, ginger, garlic, yellow wine, and soy sauce, quickly stir-fried at high heat. The shrimp is bright red, tender and chewy, preserving its natural flavor.
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  Cucumber Tip Salad

  Cold-mixed loofah tips is a refreshing cold dish featuring fresh loofah tips as the main ingredient. After washing the loofah tips, they are gently mixed with seasonings such as minced garlic, light soy sauce, vinegar, salt, and sugar. The dish has a bright color and a crisp, tender texture, making it an excellent choice for summer meals.
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  Artisanal Red Fruit Roast Duck

  Premium duck marinated and roasted in a挂炉. Crispy skin, tender meat, served with sweet-sour hawthorn sauce or side dish. Careful heat control ensures juicy, fully cooked duck.
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  Ancient-style Steamed White Fish with Scallion Oil

  Fresh white fish is cleaned and marinated with辅料 such as green onion segments and ginger slices, then drizzled with hot oil to release the aroma of葱. Finally, it is seasoned and cooked with appropriate seasonings. The finished dish features tender fish meat and a rich, fragrant onion flavor.
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  Traditional Fish Head with Giant Crispy Sticks

  The fish head is marinated and simmered with ginger slices and scallions, then slowly cooked with broth to make the flesh tender. Giant fried dough sticks are cut into pieces and stir-fried with the fish head, absorbing the rich sauce to create a crispy exterior and tender interior.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Jiangnan Hand-Torn Savory Chicken

  Jiangnan shredded salty grass chicken is a dish made by marinating chicken with salted grass and other spices, then boiling and tearing it by hand. Main ingredients include chicken thighs or whole chicken, salted grass, ginger slices, green onion segments, and basic seasonings.
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  Golden Kung Pao Chicken

  Golden Palace Kung Pao Chicken uses tender chicken breast, cut into cubes, and is paired with peanuts, scallions, ginger, and garlic. During cooking, the chicken cubes are first stir-fried over medium heat until they change color, then a specially prepared sauce and ingredients are quickly stir-fried together, and finally, roasted peanuts are sprinkled on top to enhance the texture.
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  Pan-Fried Mixed Grain Vegetable Box

  Pan-fried mixed grain vegetable boxes wrapped in whole grain dough, filled with vegetables like carrots, cabbage, and mushrooms, seasoned with salt and soy sauce, then pan-fried until golden brown.

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